Zucchini Lasagna

Prep Notes

Cooking Time

45 minutes


6 servings


1 onion, diced

4 cloves garlic, minced

2 tablespoon butter

1 lb grass-fed ground beef

2 tablespoon dried oregano

1/2 cup fresh basil, chopped

1/2 teaspoon cayenne pepper

salt and pepper

1 14.5 oz can diced tomatoes, drained - best quality

1 6 oz can tomato paste - best quality

5 medium zucchinis

3 cup raw white cheddar cheese or raw mozzarella shredded


1. Preheat the oven to 350 degrees. 

2. Use a vegetable peeler or mandolin to slice the zucchinis into long strips and set aside. 

3. In a large pot, sauté the onions and garlic in butter for about 3 minutes. 

4. Add the beef and cook until browned and fully done. 

5. Add in the oregano, basil, cayenne, salt, pepper, tomatoes and tomato paste. 

6. In a 9×13 pan, layer the zucchini, meat mixture and cheese, and then repeat. 

7. Cover the pan with parchment paper then foil and bake for about 45 minutes.